This homemade nut-free chocolate spread is nut allergy friendly, picky kid approved, and so delicious. It’s easy to make in just a few minutes and is more nutritious than most store bought chocolate spreads. This vegan chocolate spread is made with simple ingredients and is perfect for school lunches and snacks. It’s also dairy free, vegan, gluten free, paleo, and refined sugar free.
Main Ingredients and Substitutions
This spread gets its rich, creamy consistency from pumpkin seed butter. It’s best to use pumpkin seed butter with no added sugar or salt in this recipe – the only ingredient listed on the jar should be pumpkin seeds. Pumpkin seed butter is available at many grocery stores these days or you can order it online.
You can also make your own pumpkin seed butter if you prefer. It just takes a bit of time and requires either a high speed blender or food processor.
To make your own pumpkin seed butter, add about two cups of pumpkin seeds to the blender or food processor and blend until smooth, pausing intermittently to make sure your machine doesn’t overheat. It takes about twenty minutes of blending to achieve a smooth, creamy consistency, so short breaks will be necessary in order to avoid damaging your blender or food processor. I prefer to take the easy route and order ready made pumpkin seed butter online. Alternatively you can substitute sunflower seeds to make your own sunflower seed butter if you prefer.
This spread gets its chocolate flavor from unsweetened cocoa powder. You can use any type of unsweetened cocoa powder in this recipe (the two main types are called dutch process cocoa powder and natural cocoa powder – either is fine for this recipe).
This chocolate spread is sweetened with maple syrup. You can substitute agave or honey if you prefer.
A pinch of salt rounds out the flavors in this spread but you can omit the salt if you prefer.
How to Make Nut-Free Chocolate Spread
Start by adding the cocoa powder, salt, and maple syrup to a bowl, then mix well. Next you’ll add the pumpkin seed butter and mix again until any lumps from the cocoa powder dissolve and a smooth, creamy texture is achieved. This just takes a minute or two.
Nut-Free Chocolate Spread Recipe
Equipment
- 1 Mixing bowl
Ingredients
- 1/2 cup pumpkin seed butter (or substitute sunflower seed butter)
- 1/2 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
Instructions
- Add the cocoa powder, salt, and maple syrup to a mixing bowl, then mix well.
- Add the pumpkin seed butter and mix until smooth.
Notes
- Store this spread in an airtight container in the fridge for up to a week.
Nutrition
What to Serve this With
This vegan chocolate spread is perfect on a slice or two of warm toast. Top the toast with some fresh berries or banana slices too if you like. It’s also delicious slathered on muffins, waffles or pancake.
This nut-free chocolate spread is perfect for school lunch snacks for picky kids. Make a simple sandwich with this spread or use it as a dip for fresh fruit or crackers.
More Nut-Free Chocolate Recipes
- This chocolate buckwheat cake is perfect for special occasions.
- This date cake with no sugar added is gluten free and vegan.
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- These nut-free pumpkin seed butter cookies are easy to make and yummy.